skip to content

Scrambled Tofu with Pesto & Tomatoes

30 October, 2013

Ingredients:

Adapted from Vanilla and Spice

Small package organic (175g) firm tofu
1/4 tsp turmeric (optional for a brighter yellow colour)
1 tbsp nutritional yeast
Salt and pepper
2 tsp virgin coconut oil
1 clove garlic, minced
~1/2 cup sliced cherry or grape tomatoes (I used heirloom tomatoes)
2-3 tbsp shelled fava beans*
2-3 tbsp pesto (use our pesto recipe)
Handful of pea shoots (optional)
Tortillas for serving (for a gluten free version you can use our easy to make buckwheat wraps)

Remove tofu from package, squeezing out any excess water. Crumble tofu using your hands or a fork into a bowl. Add the turmeric and nutritional yeast and stir until mixed. Season with salt and pepper.

Heat coconut oil in a large skillet. Add garlic and sauté for about 30 seconds. Add tofu and cook, stirring often, for about 7 minutes. Add the tomatoes and fava beans and cook for another minute or two. Stir in the pesto and let cook until the pesto is heated through and evenly mixed into the tofu.

Serve warm, with pea shoots on top and buckwheat wraps if desired (you could also just serve this with a side of toast). Season with additional salt and pepper if desired.

Makes 2 servings.

COCONUT OIL
RECIPES
FAQ